Factors influencing fat oxidation are Temperature, Oxygen, Types of fat, Light and Metals.
- Traces of oxidized fat in ingredients can accelerate oxidative rancidity in the remainder of the products.
- Blending oxidized products with un-oxidized products is not recommended.
- Steam treatment under vacuum conditions has been effective in removing products of deterioration (odorous substances) from some oils and fats.
For more details please download the attachment- PPT.